Put on Food a Bit Too Early?

[Ben Milano]

I just dumped one chimney of Kingsford on my WSM, dumped one more on top of that along with 3 chunks of Hickory. I will be smoking a rack of baby back plus a 3 pound eye round roast. Upon dumping the second chimney of charcoal I put on my meats?

Did I puth meat on too early? If so, how will affect cooking time and temperatures?

thanks,

Ben

 

[Kevin Taylor]

Ben.....

There are several of us who put our meats on immediately after adding our coals. I find it so much easier to regulate the temps from the bottom up rather than trying to cool the WSM down.

Just keep an eye on the rise in the temp and start to close the vents off about 20-40º below your target temp. It all depends on how fast the temp is going up. I have gotten up to my target temp in as little as 15 mins and other times it has taken 45 in. So, watch how fast the ascent is and then start adjusting your vents accordingly.